Tomato Curry Masala Recipe

Traditionally, stone mortar and pestle are used to grind onions, garlic and spices. Now, we can use electric blender or a food processor for this purpose.
Don't use Aluminum Pot to cook anything with tomatoes. The acid in tomatoes re-acts with Aluminum and will leave a bitter taste. The sauce may even pit your pot. Use heavy stainless steel pots. Don't even use Aluminum foil to cover the sauce.

Ingredients

1. Onions: 2 Cups
2. Garlic: 8 Cloves
3. Ghee: 1/2 Cup
Substitute: Vegetable oil
4. Coriander Powder: 2 Tablespoons
5. Cumin Powder: 2 Tablespoons
6. Turmeric powder: 1/2 Tablespoons
7. Paprika: 1/2 Tablespoons
8. Fenugreek powder: 1/2 Tablespoons
9. Ginger powder: 1/2 Tablespoons
10. Cayenne Pepper: 1 teaspoon
11. Water: 1/2 cup
12. Tomatoes chopped: 3 Cups
13. Amchur: 1/2 teaspoon 
Yield: 1-1/2 Quart

Method

Step 1: Grind Onions and Garlic to a paste. 
Step 2: In a heavy pot, heat Ghee on medium heat. Add Onions and Garlic. Sautee till oil seems to separate and most of the moisture is gone.
Step 3: Add items 4 thru 10. Fry about three minutes. Don't burn.  Add water. Cook on medium heat till all the moisture is almost gone. The paste will look oily.
Step 4:   Add Tomatoes. Continue frying till moisture is gone and the paste looks oily. Add Amchoor. 
Note : Use 2 Cups of Tomato Masala per pound of Meat or Vegetables.